Pineapple Raita is a delightful and easy-to-make side dish that adds a unique twist to your meals. Crafted from juicy, chopped pineapple and rich, thick curd, and infused with aromatic spices, this sweet and savory raita is sure to surprise your taste buds. It’s the perfect accompaniment to elevate your main course with its refreshing and unexpected flavor. Give it a try!
Pineapple Raita RecipePrep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Ingredients of Pineapple raita 1 cup fresh pineapple, finely chopped (canned can also be used)
2 cups thick curd (yogurt)
1 tablespoon sugar (adjust to taste)
¼ teaspoon salt (adjust to taste)
¼ teaspoon black salt (optional)
½ teaspoon roasted cumin powder
¼ teaspoon black pepper powder
1 tablespoon fresh mint leaves, finely chopped (optional)
1 tablespoon fresh coriander leaves, finely chopped
1-2 green chilies, finely chopped (optional, for a bit of heat)
¼ cup pomegranate seeds (optional, for garnish)
How to make Pineapple Raita - If using fresh pineapple, peel and core it. Finely chop 1 cup of pineapple pieces. If using canned pineapple, drain the syrup and chop the pieces finely.
- In a mixing bowl, whisk 2 cups of thick curd until smooth and creamy.
- Add the finely chopped pineapple to the curd.
- Add 1 tablespoon of sugar, ¼ teaspoon of salt, and ¼ teaspoon of black salt (if using).
- Sprinkle ½ teaspoon of roasted cumin powder and ¼ teaspoon of black pepper powder into the mixture.
- Add the finely chopped mint leaves, coriander leaves, and green chilies if you are using them.
- Mix all the ingredients well until the pineapple is evenly distributed in the curd.
- Refrigerate the raita for about 15-20 minutes before serving. This helps the flavors meld together.
- Garnish with a sprinkle of roasted cumin powder and a few pomegranate seeds (if using) before serving.